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Prep Time
30 mins
Total Time
55 mins


For rice: In a pot, bring the water and salt to a boil. Add the rice and stir with a wooden spoon. Reduce the heat to low. Cover and cook for 18 minutes. Let sit for 5 minutes. Fluff the rice with a fork.
For Meat: Meanwhile, in a non-stick skillet over medium-high heat, cook the meat in the oil along with the chili powder and onion salt for 6 to 8 minutes or until golden, breaking the meat up with a wooden spoon. Add the chili sauce and cook for 30 seconds while stirring. Keep warm.
For corn salad: In a bowl, combine all of the ingredients. Season with salt and pepper.
Divide the rice, meat and corn salad among four bowls. Garnish with the cheese, a piece of avocado (peel before serving) and a spoonful of sour cream. Drizzle with lime juice.

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